Toggle SlidingBar Area

JAFFA KEKSI

Dugo sam tražila dobar recept za jaffa kekse koje vole moja djeca. Pronašla sam ga na blogu
www.theboywhobakes.co.uk/recipes/2015/1/28/blood-orange-jaffa-cakes
i malo prilagodila.

Sastojci:

Biskvit:
2 velika jaja
5 žlica šećera
prstohvat soli
½ žličice ribane narančine kore
4 žlice glatkog brašna
1 obilna žlica maslaca

Žele od naranača:
2 dl svježe cijeđenog narančinog soka (oko 3 – 4 velike naranče)
1 žlica šećera
3 žličice želatine u prahu

Preljev:
200 g čokolade (mliječne ili tamne – po želji)
1 – 2 žličice ulja

Priprema:

Prvo pripremite žele.
Želatinu prelijte s malo hladne vode da nabubri.
Sok pomiješajte sa šećerom i stavite nad vatru da se šećer otopi. Dodajte želatinu i miješajte nad vatom da se želatina rastopi, ali ne zavrije. Maknite s vatre.

Lim za pečenje (može i okrugli, za torte) prekrijte prozirnom folijom pa ulijte topli sok. Ostavite u hladnjaku sat-dva da se žele stisne.

Pećnicu zagrijte na 180 °C.

Namastite i pobrašnite 2 kalupa za muffine.

Jaja tucite sa šećerom da pobijele i zapjene se. Dodajte sol, narančinu koricu i rastopljeni, mlaki maslac. Lopaticom umiješajte prosijano brašno.
U kalupe stavljajte po 1 ravnu žlicu smjese. Pecite 7 – 10 minuta.
Izvadite i ostavite da počine nekoliko minuta, a zatim nožem pažljivo podignite tijesto.
Okruglim kalupićem ili nekom manjom čašom (npr. za likere) režite krugove želea pa ih slažite na kekse. Vratite u hladnjak dok pripremate preljev.

Čokoladu nasjeckajte i otopite na pari. Dodajte ulje i promiješajte. Nek se prohladi.
Na svaki keks stavljajte 1 – 2 žlice mlake čokoladne glazure. Poravnajte pa vratite u hladnjak da se stisne.

Related Posts

JAFFA CAKES

It took me quite some time to find a fine recipe for the cakes adored by my children. Finally, I came across the following blog:
www.theboywhobakes.co.uk/recipes/2015/1/28/blood-orange-jaffa-cakes
and slightly adjusted the recipe.

Ingredients:

For the sponge:
2 large eggs
5 tbsp sugar
a pinch of salt
½ teaspoon grated orange zest
4 tbsp plain flour
2 tbsp melted butter

For the orange jelly:
2 dl freshly squeezed orange juice (about 3-4 oranges)
1 tbsp sugar
3 teaspoons gelatine powder

For the glaze:
200 g chocolate:
1-2 teaspoons oil

Method:

Start by making the jelly first.
Soak the gelatine in a small amount of cold water.
Cook the juice and sugar until the sugar has dissolved. Add the gelatine and stir over heat until the gelatine has dissolved. Do not bring to a boil! Remove from heat.
Line a baking tin (or a round, cake tin) with a sheet of plastic foil. Pour the warm juice into the tin and refrigerate for 1-2 hours to set.
Preheat the oven to 180 °C.

Grease 2 muffin tins and dust with flour.

Beat the eggs and sugar until white and foamy. Add the salt, orange zest and lukewarm butter. Use a spatula to stir in the sifted flour.

Place 1 level tbsp of the mixture in each muffin cup. Bake for 7-10 minutes.

Remove from the oven and leave to set for a few minutes. Use a knife to carefully remove each cake from the tin.
Use a round mould or a small (spirit) glass to cut jelly discs. Place each on top of the cakes. Refrigerate while making the glaze.
Chop the chocolate and melt over steam. Stir in the oil and leave to cool.
Spoon 1-2 tbsp of the lukewarm chocolate glaze over each cake. Trowel and refrigerate until stiff.

Related Posts

Arhiva